Acorn Squash Stuffed With Carrot, Apple And Onion Couscous Recipe - couscous

Method

• Make couscous in water seasoned with tomato bouillon.
• Drain, Reserving liquid.
• Cut a hole in the acorn squash to act as a vent.
• Microwave on high for 6 min.
• Let stand.
• When cold sufficient to touch, halve lengthwise.
• Remove seeds.
• In bowl of food processor, coarsely chop onion, celery, carrot and apple.
• In a large mixing bowl combine the minced vegetables and apple with the liquid removed couscous.
• Season with cheese, basil and a generous healthy pinch of salt and pepper.
• Add in sufficient of the reserved liquid to moisten the mix.
• Reserving 1 c. of the stuffing, place the stuffing mix in an oven proof casserole.
• Add in the rest of the broth reserved from the couscous.
• Place each squash half in the casserole, cavity side up.
• Sprinkle lightly with salt and pepper.
• Fill each squash with the remaining stuffing.
• Add in a pad of butter on each.
• Cover loosely with foil.
• Bake in a preheat 400F oven for 25 to 35 min.
• Serve warm.
• Untested variation (suggested by techniques used in original recipe): don't precook the squash or possibly the couscous.
• Mix the raw vegetables, crumbled bouillon and couscous.
• Stuff raw squash.
• Steam for 20 to 30 min till done.
• Brown under the broiler (optional).
• NOTES :This recipe has been on my "to try" list since Nanette posted it on the VegRecipes list on 08 Feb 2001.
• I thought it would make a full meal when mixed with large Couscous - a variation on the original recipe.
• We use one-third box of Osem's Mediterranean Couscous and 1/3 of the enclosed tomato basil bouillon cube.
• This is comfort food.